Carrot & Chili Pepper Soup

By [e-mail]

Ingredients

• 29 oz vegetable broth
• 16 oz peeled baby carrots
• 1 large chopped onion
• 4 oz diced green chilies
• 1 t chili powder
• 1/2 t ground cumin
• 1 C lite half & half
• Fresh purple basil leaves

Preparation

Step 1

In large saucepan, combine vegetable broth, carrots, onions, chili peppers, chili powder & cumin. Bring to boil; reduce heat. Cover & simmer @ 12 min.
In food processor process mixture til smooth; return to pan. Stir in half & half; heat through. Garnish each serving with basil leaves.

Cal. 72.8